Pumpkin Pie With Pecan Crust And Cinnamon Spiced Whipped Cream

By cecelia26_

Ingredients

• For the Filling:
• For the Crust>
• 1/3 cup pecans, toasted and cooled
• 1 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/8 teaspoon sea salt
• 6 tablespoons unsalted butter, cut into small pieces
• 1 tablespoon ice water, more if needed
• 1 cup packed dark brown sugar
• 3 large eggs
• 1 (15 ounce) can pure pumpkin purée
• 3/4 cup milk
• 2 teaspoons pumpkin pie spice
• 1/8 teaspoon sea salt
• For the Whipped Cream:
• 1 cup heavy cream
• 1/3 cup confectioners' sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon

Details

Servings 10
Adapted from wholefoodsmarket.com

Preparation

Step 1

To make the crust:
Place pecans in the bowl of a food processor and pulse until finely ground. Add flour, sugar and salt and pulse to combine, scraping sides of bowl. Or, stir together ground nuts, flour, sugar and salt in a medium bowl. Add butter and pulse in the food processor, or cut butter in using a pastry blender just until mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, until dough just comes together. Gather up dough, pat into a disc, cover and chill at least 30 minutes.
When ready to use, roll dough out on a lightly floured surface into a 13-inch circle. Place dough in a 9 1/2-inch pie plate, fitting loosely and then pressing into place. Trim and fold under the edges and crimp. Chill in refrigerator 30 minutes or in freezer 15 minutes. Preheat oven to 350°F. Line pie shell with parchment paper or foil and fill with pie weights or dried beans. Bake on lower rack of oven about 12 minutes or until just starting to set. Remove weights and continue to bake 12 to 15 minutes or until lightly golden. Cool on a wire rack 10 minutes.

To make the pie filling:
In a large bowl, whisk together brown sugar and eggs until combined. Add pumpkin, milk, spice and salt and whisk until blended. Pour mixture into pre-baked pie crust. Bake 1 hour or until edges are set and center slightly jiggles. Let cool on a wire rack at least 1 hour before serving.

To make the whipped cream:
Beat heavy cream on high speed in a large bowl until soft peaks form. Beat in confectioners' sugar, vanilla and cinnamon. Serve with the pie.

Note: Cover the edges of the pie with aluminum foil strips if becoming too brown before the filling is set.